Vegetable Paella

1 c. dried cannellini beans or other white beans
1 c. dried lima beans
2 T. olive oil
1 2/3 c. chopped tomato
1 c. chopped red bell pepper
1 c. chopped yellow bell pepper
3/4 c. chopped zucchini
3/4 c. diced yellow squash
1 T. chopped fresh rosemary or 1 t. dried rosemary
2 garlic cloves
2/3 c. water
1/3 c. kalamata olives, pitted and sliced
1 1/4 t. saffron threads, crushed
1 t. paprika
1/2 t. salt
1/4 t. pepper
2 (14 1/2 oz) cans vegetable broth
3 c. cooked wild rice

Sort & wash beans, place in large Dutch oven. Cover with water to 2 " above beans, bring to boil, cook 2 min. Remove from heat; cover and let stand 1 hour. Drain in colander and set aside. Heat oil in large Dutch oven over med. heat. Add tomato & next 7 ingredients (tomato thru garlic) saut?5 min. or until tender. Add beans, water, & next 6 ingredients (water thru broth); cover; reduce heat, and simmer 1 hr. or until beans are tender. Stir in rice, and simmer an additional
3 min. or until thoroughly heated. Yield: 8 servings Calories: 267 (cup)
Athena in DE

http://www.nancyskitchen.com